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Peter Gordon

Baby Beets with Sherry Vinegar and Pecan Dressing

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
A World in My Kitchen
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is really good served with grilled beef fillet, alongside horseradish mash (just make your creamiest mashed potatoes and add lashings of horseradish), with a whole baked snapper, or with a straight-from-the-oven goats’ cheese quiche.

Ingredients

  • 12 baby beets, about the size of large walnuts
  • 60 ml(2 fl oz) sherry vinegar

Method

Preheat oven to 200°C/400°F/Gas Mark 5. Wrap beets, two at a time, in foil and place in a roasting dish. Bake until tender, about 60 minutes. (

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